26 November 2006

Cumin dusted Pork cutlets with Citrus Pan Sauce

Made this recipe this afternoon, in my continuing education on pork, so as to better serve my customers.

Flying Pigs Farm--Premium Pork from the Battenkill River Valley
Cumin Dusted Pork Cutlets with Citrus Pan Sauce Combine on a plate: 4 tablespoons flour, 4 teaspoons ground cumin, 1 teaspoon salt, 1 teaspoon black pepper, ¼ teaspoon cayenne pepper. Coat 1 ½ pounds of pork cutlets (fresh ham cutlets or fresh ham steak) in mixture. Shake off excess. Heat 1 ½ tablespoons olive oil in large non-stick skillet over medium high heat. Add pork and sauté for about 3 minutes per side, until just barely cooked through. Don’t overcook! Transfer pork to serving plate, cover with foil to keep warm.Add 2 tablespoons olive oil to skillet. Add 3 or 4 minced garlic cloves and sauté for 10 seconds. Add ½ cup good quality orange juice and 6 tablespoons fresh lemon juice (from 2 or 3 lemons). Boil until slightly thickened (about 30 seconds). Pour sauce over pork and serve. Great with black beans, mangoes, orange wedges, rice.
I substitued tangerines and a lime for the citrus, as that was what I had on hand. I also cooked brown rice and peas. Quite an easy meal to prepare, and a definite winner.

Here are the steps:

the cutlets are ready to be dusted with the cumin/flour mix

the dusted cutlets are frying in some olive oil on my cast iron griddle

3 minutes per side at medium/high heat

the garlic and citrus juice reducing

the cutlet served, with brown rice and peas

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